Description
SSS
When dinner needs to be comforting, flavorful, and low-effort, this Sheet Pan Chicken, Potatoes & Green Beans is the answer. Everything roasts together on one pan, creating juicy chicken, crispy potatoes, and tender green beans—with almost no cleanup. Choose between a cozy Garlic Butter finish or a tangy-sweet Dijon Maple glaze. Either way, this is weeknight cooking at its best.
Ingredients
Main
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4 boneless, skinless chicken thighs or breasts
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1 lb baby potatoes, halved
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2 cups fresh green beans, trimmed
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2 tbsp olive oil
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Salt & black pepper, to taste
Choose One Flavor Option
Garlic Butter
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3 tbsp melted butter
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3 cloves garlic, minced
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1 tsp Italian seasoning
Dijon Maple
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2 tbsp Dijon mustard
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2 tbsp pure maple syrup (or honey)
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1 tbsp olive oil
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1 tsp apple cider vinegar or lemon juice
Instructions
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Preheat Oven
Preheat to 400°F (200°C). Line a large sheet pan with parchment or foil. -
Start the Potatoes
Toss potatoes with olive oil, salt, and pepper. Spread on the pan and roast 10 minutes. -
Make the Glaze
While potatoes roast, whisk together your chosen sauce (Garlic Butter or Dijon Maple). -
Assemble the Pan
Remove pan from oven. Push potatoes to one side. Add chicken to the center and green beans to the other side. Spoon or brush glaze over chicken and beans. -
Roast
Return to oven and roast 20–25 minutes, until chicken reaches 165°F (74°C) and potatoes are golden and tender. -
Serve
Rest chicken 2–3 minutes. Spoon pan juices over everything and serve hot.
Notes
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Give potatoes a head start so they finish crispy, not undercooked.
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Use chicken thighs for extra juiciness and forgiving cook time.
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Don’t overcrowd the pan—use two pans if needed for proper roasting.
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Extra flavor boost: Finish with fresh parsley, lemon juice, or flaky salt.
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Veggie swaps: Asparagus, broccoli, or bell peppers work great.